Makes about 1 cup

Red onion and orange zest make this a beautiful topping for almost any hors d'oeuvre. Make the relish up to a week in advance, and chill, covered; extras are great on sandwiches or with grilled steak.

How to Make It

Step 1

Heat olive oil in a large skillet over medium heat. Add onion, and cook, stirring occasionally, for 10 minutes or until onion is soft and translucent.

Step 2

Add remaining ingredients, and cook, stirring occasionally, for 20 to 25 minutes more. (Onion will turn a red, translucent, almost candied color, and most of the liquid will evaporate.) Serve warm, or store in an airtight container in the refrigerator up to a week.

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